Businesses in Southbank

06 Apr 2017

Following its extensive renovation and development over two floors, the new look Pure South Dining has proven a major success since reopening in December.

Having established itself as a fixture at Southgate over its 12 years of operation, the venue has undergone a complete overhaul and has more than doubled in size.

While renowned for its fine dining environment, Pure South now offers a variety of dining options across two levels, with terrace bars on both levels of the restaurant and an open kitchen.

And in what is the most noticeable change about the new fit out, the restaurant now opens up to Southbank Promenade via new terrace seating that looks over the Yarra River.

The transformation of the ground floor now provides locals and visitors with a casual daytime dining option, while the second floor offers a more secluded fine dining space for those seeking something more intimate.

Pure South co-owners Peter Leary and Phillip Kennedy (pictured above with their team of chefs on a recent trip to Tasmania) said it was part of an effort to provide a new experience every time someone walked through the door.

“We want to offer Melburnians and visitors alike an experience like no other,” Peter said. “Our ethos has always been driven by three tenets – sustainable, ethical and provenance.”

“What we will offer in our reimagined space is the authentic story we have always spoken of in an environment that offers our diners an opportunity to determine their own experience.”

Since opening Pure South Dining, Peter and Phillip have created a much loved destination which champions extraordinary produce from all corners of Tasmania.

The decor has been influenced by the shifting shapes, colours and textures of Tasmania and Pure South will continue to boast the finest produce, deftly handled and presented by a team of talented chefs.

“Over more than a decade we have told stories of growers and farmers, foragers and fisherman from across Tasmania,” Phillip said. “They are the heart and soul of our offer.”

“We look forward to being Melbourne’s ‘go to’ place with something to suit everyone’s taste.”

Executive chef David Hall and sous chef Sam Prance-Smith lead Pure South’s experienced team of culinary experts – delivering the quality and level of service that has made Pure South a cornerstone over the last 12 years.

Hailing from Scotland, the restaurant’s authentic story of respect for provenance and ethical, sustainable produce is familiar to David Hall who learnt his craft in a number of prestigious Scottish kitchens.

“Such beautiful fresh produce comes into the kitchen, especially the seafood. I am delighted to be working with such great farmers and fisherman,” David said. “I really enjoy the Pure South Dining story and I am looking forward to writing the next chapter with the team.”